Orange Chicken Curry
Embark on a flavorful journey with Orange Chicken Curry, a vibrant twist on traditional curry recipes that harmonizes citrusy brightness with warm, spiced undertones. This dish features tender, bite-sized chicken thighs simmered in a luxurious sauce of freshly squeezed orange juice, creamy coconut milk, and a medley of aromatic spices like curry powder, turmeric, and cumin. The addition of orange zest infuses the curry with a zippy layer of freshness, while minced garlic and grated ginger build a deeply savory foundation. Easy to prepare in under an hour, this recipe is perfect for weeknight dinners or special occasions, and pairs beautifully with fluffy basmati rice. Finish with a garnish of fresh cilantro for an irresistible burst of color and flavor, and serve with an optional side of orange wedges for a stunning presentation that’s as delectable as it is unique. Elevate your dinner repertoire with this citrus-infused masterpiece!
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Recipe Information
Ingredients
- 600 grams chicken thighs (boneless, skinless)
- 250 ml orange juice (freshly squeezed)
- 2 teaspoons orange zest
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon ginger (freshly grated)
- 400 ml coconut milk
- 1.5 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 fresh orange wedges (optional, for serving)
- 300 grams basmati rice (cooked, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, ground cumin, and paprika. Stir well to coat the onion mixture in the spices, cooking for 1 minute.
Add the chicken pieces to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the orange juice and add the orange zest. Stir to combine, ensuring the chicken is coated in the liquid.
Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes, allowing the chicken to absorb the orange flavor.
Pour in the coconut milk and season with salt and black pepper. Stir well and let the curry simmer uncovered for another 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
Taste and adjust seasoning if needed.
Garnish the curry with fresh cilantro and serve hot with cooked basmati rice and optional orange wedges on the side.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5996 mg | 261% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 92.0 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
